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- 1 cup ripe bananas, mashed - 1 cup canned pumpkin puree - 1/2 cup melted coconut oil - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup chocolate chips - 1/2 cup chopped walnuts or pecans When making banana chocolate chip pumpkin bread, I focus on fresh ingredients. My favorite part is using ripe bananas. They add natural sweetness to the bread. I usually use about two to three medium bananas. The canned pumpkin puree gives the bread a nice texture. I make sure to get plain pumpkin, not the pie filling. Coconut oil is my go-to choice for fat. It adds a subtle flavor and moistness. If you prefer, you can easily swap it for vegetable oil. The sugars, both brown and granulated, help create a perfect balance of sweetness. I always use large eggs at room temperature. This helps the batter blend smoothly. The vanilla extract adds warmth and depth. For the dry mix, I include all-purpose flour, baking soda, baking powder, and salt. These ingredients work together to create a light and fluffy loaf. For a fun twist, I often add ground cinnamon and nutmeg. They bring warmth and spice to the bread. The chocolate chips are a must for me, adding a rich, sweet touch. If you like nuts, walnuts or pecans are great optional add-ins. They add a nice crunch and depth of flavor to each slice. - Preheat the oven to 350°F (175°C). - Prepare your 9x5 inch loaf pan by greasing it lightly or lining it with parchment paper. - In a large bowl, combine the mashed bananas and pumpkin puree. Use a fork or whisk to mix until smooth. - Pour in the melted coconut oil. Add the brown sugar and granulated sugar. Mix well until everything blends together. - In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps spread the flavors evenly. - Slowly add the dry mixture to the wet mixture. Use a spatula to fold them together gently. Be careful not to overmix. - Fold in the chocolate chips and, if you like, add the chopped nuts. Make sure they are spread throughout the batter. - Pour the batter into the prepared loaf pan. Spread it out evenly. - Bake for 55-65 minutes. To check if it's done, insert a toothpick in the center. It should come out clean or with a few moist crumbs. - Use overripe bananas for enhanced sweetness. The darker the banana, the sweeter it is. This natural sweetness enriches the flavor of your bread. - Ensure all eggs are at room temperature. This helps the batter mix better. Warm eggs blend smoothly, making your bread light and fluffy. - Prevent sticking: grease or line the loaf pan. Use oil or parchment paper to make removal easy. This helps keep your bread intact. - Avoid overmixing for a tender loaf. When you mix, do it gently. Overmixing can lead to a dense texture. Stop mixing as soon as you see no dry flour. - Serve warm with butter or cream cheese. This adds a rich flavor that complements the bread. Warm bread with a spread is pure comfort. - For an attractive display, slice the bread and arrange the pieces on a rustic wooden board. Dust lightly with cocoa powder for an elegant touch. This makes your bread look as good as it tastes. {{image_4}} You can change up the flavors in your bread. Try adding spices like ginger or cloves. These spices give it a warm, cozy taste. You can also switch nuts for seeds. This makes a nut-free bread. Sunflower or pumpkin seeds work great! If you want a healthier option, use applesauce instead of oil. This cuts down on fat and adds moisture. You can also swap all-purpose flour for whole wheat flour. Whole wheat will add fiber and nutrients. For a vegan version, replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes. You can also make this bread gluten-free. Just use a gluten-free flour blend instead of regular flour. To keep your Banana Chocolate Chip Pumpkin Bread fresh at room temperature, use a simple method. Wrap the bread in plastic wrap or foil. This helps keep moisture in. Store it in a cool, dry place. You can enjoy it like this for up to a week. For best results, place the bread in an airtight container. This prevents it from drying out. If you notice any mold or off smells, it’s best to toss it. If you want to save some bread for later, freezing is the way to go. First, wrap the bread tightly in plastic wrap. Then, place it in a freezer-safe bag. You can freeze it for up to three months. To enjoy your frozen bread, take it out and let it thaw at room temperature. This usually takes a few hours. If you want it warm, you can reheat slices in the oven at 350°F for about 10 minutes. You can also use a microwave. Just heat each slice for about 15-20 seconds. Enjoy your tasty treat! To check if the bread is done, use a toothpick or knife. Insert it into the center of the loaf. If it comes out clean, the bread is ready. If it has wet batter, it needs more time. Bake for 55 to 65 minutes, but check at 55 minutes. Yes, you can make this recipe ahead of time. Store it in the fridge for up to a week. You can also freeze it for up to three months. Wrap it tightly in plastic wrap. Then put it in a freezer bag. Thaw it in the fridge before serving. Yes, you can leave out the chocolate chips if you want. The bread will still taste great. You can add nuts or seeds instead. You can also use dried fruit for a different flavor. You can use sugar substitutes like stevia or erythritol. These will lower the sugar content. Be aware that the bread may taste different. The texture might also change slightly with these substitutes. If you don't have pumpkin puree, you can use sweet potato puree. Butternut squash puree works well too. Both options will give a nice flavor. Just ensure they are smooth before mixing. This blog post covered a tasty Banana Chocolate Chip Pumpkin Bread recipe. We explored main ingredients like ripe bananas and pumpkin puree, along with optional add-ins. The step-by-step instructions will help you bake it perfectly. I also shared tips for the best results, from storage to variations. Try this recipe to enjoy a moist bread that blends flavors. Change it up as you like to fit your taste. Happy baking!

Banana Chocolate Chip Pumpkin Bread

Indulge in the delightful flavors of Banana Chocolate Chip Pumpkin Bread! This easy recipe combines ripe bananas and pumpkin puree to create a moist and flavorful treat perfect for any occasion. With the rich taste of chocolate chips and warm spices like cinnamon and nutmeg, each slice is a satisfying bite. Ready to bake? Click through for the full recipe and impress your family with this tasty loaf that everyone will love!
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Ingredients
  

1 cup ripe bananas, mashed (approximately 2-3 medium bananas)

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup melted coconut oil (or substitute with vegetable oil)

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chocolate chips (semi-sweet or dark for a richer flavor)

Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly with oil or lining it with parchment paper, making removal easier later.

    In a large mixing bowl, thoroughly combine the mashed bananas and pumpkin puree using a fork or a whisk until the mixture is smooth and uniform.

      Pour the melted coconut oil into the banana and pumpkin blend. Add both the brown sugar and granulated sugar, mixing vigorously until all ingredients are seamlessly incorporated.

        Beat the eggs into the mixture one at a time, ensuring each egg is fully blended before adding the next. Finally, stir in the vanilla extract.

          In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until combined. This helps to evenly distribute the leavening agents and spices.

            Gradually add the dry ingredient mixture to the wet ingredients, using a spatula or wooden spoon. Gently fold until just combined; take care not to overmix as this can make the bread dense.

              Carefully fold in the chocolate chips and the optional chopped nuts, making sure they are evenly distributed throughout the batter for a delightful crunch in every bite.

                Pour the batter into the prepared loaf pan, using a spatula to spread it out evenly across the bottom of the pan.

                  Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs.

                    Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. After cooling slightly, transfer the bread to a wire rack to cool completely before slicing for serving.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                        - Presentation Tips: For an inviting serving suggestion, enjoy the bread warm with a pat of butter or a smear of cream cheese. For an attractive display, slice the bread and arrange the pieces on a rustic wooden board, dusting lightly with cocoa powder for an elegant touch.